Boil enough water to generously cover all of the shrimp. Peel and devein the shrimp, leaving the tails on, and boil the shrimp for no more than three minutes or until the shrimp turn pink, the drain the water. While the shrimp are boiling, mix the oil, cider vinegar, ketchup, tarragon vinegar, lemon juice, Worchestershire sauce, bay leaves, sugar, salt, and dry mustard in a bowl. When your shrimp are ready, take the sliced onions and layer them with the shrimp in a large, shallow dish before pouring the oil mixture over them.
Place the filets in a bowl and pour on the yellow mustard. Pour the Zatarain’s Fish-Fri into a seperate shallow dish, then place the filets in the Fish-Fri until they’re coated on all sides. Grab a large pot, pour in the oil, and heat it up to between 325 and 350 degrees. (Don;t let it get any hotter than 400 degrees.) Carefully place the filets in the oil and cook them for around 7 minutes on each side until they’re a deep , golden brown and crispy. Remove each filet and frain it on a row of paper towels.Place 1-2 felets on the french bread and top with pickles and cole slaw.
In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish. Heat oil in a large heave skillet over medium-high heat.Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
Combine the 1/4 cup of lime juice with the cilantro and olive oil in a large, shallow dish and mix well. Place the filets in the marinade and flip them, making sure to coat every surface of the filet. Leave the fish in the marinade and place it in the refrigerator for 30 minutes,turning once. Fire up the grill to medium-high heat (around 350-400 degrees). Charcoal recommended.
In a small bowl , mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlicpowder, thyme, and oregano. Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot. Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet.
Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a seperate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off the excess egg, and press into breadcrumb mixture. Set aside. Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3-5 minutes per side until the fish flakes easily and has browned nicely.
In a mixing bowl whisk together eggs, milk, beer, mustard,Tabasco, and half of the salt and pepper. Place fish in the egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour. Mix corn flour with the remaining salt and peppers in a shalow, wide bowl. Preheat oil in deep fryer to about 370 degrees. Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook. Place fish nuggets on paper towel to drain. Serves 4-6
Preheat oven to 450 degrees. Sprinkle sheepshead fillets with salt, pepper, and lemon juice. Coat with butter and place in oiled baking dish with lots of room. Mix parsley and onions and place around fish. Sprinkle a little olive oil and dill on top. Reduce oven temperature to 400 degrees and bake 12 minutes or until done. Serves 5
Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
Rub both sides of each mackerel fillet with olive oil and place with skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
Remove skin and bones from fish. In a medium bowl, mix fish with onion and hot pepper sause with a fork, breakind fish into small pieces. Mix in mayonnaise. Season to taste with salt and pepper. Cover, and refrigerate for 2 hours.
Whole flounder-cleaned-eheat oven to 350 degrees. Lightly grease a large casserole dish or a baking sheet lined with tin foil.
Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper,celery and garlic. Cook slowly, stirring occasionally until onions are soft.
Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
Melt butter in sausepan over low-medium heat. add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until will mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.Heat grill to medium-high. Place the fish fillets flesh side down on tray. Liberally brush the scales with oil to keep from sticking to the grill.
Preheat oven to 350 degrees
In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl. combine the cayenne pepper, black pepper, lemon pepper, garlic power and salt. Set aside. Dip the filets into the melted butter, then coat with the seasoning mixture.In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
Season flour with salt and pepper, to taste. Mix eggs and 2 tablespoons clarified butter to make egg wash. Season with salt and pepper. Coat each fillet in flour, then egg wash, then breadcrumbs. Shake to remove excess.
Heat clarified butter in large baking dish over medium-high heat and fry fish, turning once after 2 minutes. Add bananas alongside fish to cook, turning once. Cook fish for 4 minutes on second side. Remove from pan and place on heatproof platter, garnish with bananas and tomato and lemon slices. Season with salt and peper